Lemon Meringue Pie

Savor this homemade Lemon Meringue Pie recipe. Bright, zesty lemon filling meets a cloud of golden meringue for a perfectly balanced sweet-tart delight.

📝 Ingredients

• 1 9-inch pie crust (pre-baked)
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons unsalted butter
• 4 large egg yolks (beaten)
• 4 large egg whites (room temperature)
• 1/3 cup granulated sugar
• 1/4 teaspoon cream of tartar

👨‍🍳 Instructions

1. 1Preheat oven: Preheat the oven to 400°F.
2. 2Cook filling: In a saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Whisk in water and lemon juice. Cook over medium heat, stirring constantly, until thickened.
3. 3Temper yolks: In a small bowl, slightly beat egg yolks. Gradually whisk in half a cup of the hot sugar mixture. Then, whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan. Cook for 1 more minute, stirring constantly.
4. 4Add flavorings: Remove from heat. Stir in butter and lemon zest. Pour into the pre-baked pie crust.
5. 5Beat meringue: For the meringue, beat egg whites with cream of tartar until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.
6. 6Spread meringue over pie filling, sealing the edges at the crust.
7. 7Bake pie: Bake in the preheated oven for about 5 minutes, or until meringue is golden brown.
8. 8Cool pie: Allow the pie to cool on a wire rack until completely cool. Refrigerate for 3-6 hours before serving.